This recipe came about because I happened to have olives in the fridge left over from a somewhat unsuccessful attempt at Baked Eyeball Casserole for Halloween (the “eyeballs” melted because I put it back in the oven to keep it warm!). Anyway, I had these olives to use up. I also had baby spinach that was starting to wilt, and a container of feta with a looming expiry date. I decided these were great ingredients for something Greek. I pulled out some chicken thighs from the freezer and got to work. I worked solely on the stove top for this meal, which made things a little simpler. When I dished out this meal, Bennett came running right away and finished his dinner before Cole had even started! Cole wasn’t that interested but after some coaxing from Tony, who said this was a really nice dinner, he finally tried it and liked it. So I’d say this was a successful meal- yay! I always like those..

Bennett digging in

Greek Chicken Thighs
2 tsp olive oil
2 cloves garlic, crushed
1 small onion, diced
1 red pepper, diced
6-8 boneless skinless chicken thighs
1 tsp lemon zest
1 tsp oregano
1 can (19 oz) stewed tomatoes (undrained)
1/4 cup white wine
1/4 cup sliced black olives
2 cups fresh baby spinach
1/4 cup feta cheese
salt and pepper, to taste

In a large non-stick skillet, heat oil over medium heat. Add garlic, onion and red pepper. Saute for 2-3 minutes until softened. Add chicken and cook for a few minutes on each side. Add lemon zest, oregano, stewed tomatoes, white wine and olives. Cover loosely and simmer for about 15-20 minutes, until chicken is fully cooked. Add spinach, feta, salt and pepper. Cover again and simmer until spinach has wilted. Serve over Lemon Garlic Rice.

Lemon Garlic Rice
2 tsp olive oil
1 clove garlic, crushed
1 tsp lemon zest
1 cup converted rice
2 cups vegetable broth

In a medium saucepan, heat oil over medium heat. Add garlic, lemon zest and rice. Cook and stir for 1-2 minutes. Add broth. Bring to a boil, then reduce heat to a simmer. Cover pot and let simmer until rice is cooked.